Substation--The
surface had a stainless steel table to the right with the twin burners used
to cook batches of spaghetti noodles ("throw a noodle against the wall, if
it sticks, it's done") the spag sauce and to boil water for iced tea (this
was from 2 or more oversized tea bags--depended on how strong the day crew
wanted it). Later when Willingham introduced meatball subs (and any other
hot sandwiches that you remember, please let us know), these burners kept
the stuff hot (and continually drying out, so you'd have to add more sauce
to the hardening meatballs). Under this area was the industrial grade
microwave oven used to nuke the spag portion in its styro container and the
sauce in its smaller styro container (I think you nuked both together for a
minute, then took out the noodles and nuked them an additional 30
seconds--does anyone remember how long you nuked noodles, or sauce, or
meatballs with cheese on top, or did you put the latter in the pizza
oven?). par

Next to the stainless steel
surface was the hood covering the original sub sandwich fixings (shredded
lettuce, sliced tomato, bins of mustard, mayonnaisse (both with its own small
rubber spatula), dill pickle spears and the pile [two slices salami, one piece
of square white cheese (non-holey Swiss?) folded in two and each half placed on
a salami slice, then a square piece of ham folded and placed on top; they were
placed on half a sheet of waxed paper, stacked 10 or so high, wrapped in a
produce bag.] Under this hood was sub fridge which did double duty of keeping
the items under the hood cold as well as its own contents: bags of sub meats,
styrofoam spag noodle cups (larger) and spag sauce cups (smaller) and after
closing, the garlic butter pan used for brushing the tops of sub buns, garlic
bread for spag and later, cheese bread. During use, this butter pan was kept
warm/melted between the two ovens toward the back.

Above the substation were
stainless steel shelves holding to-go containers for spag (rounded rectangular
aluminum foil bins with lids that were white cardboard on top, shiny aluminum on
bottom facing spag and you'd crimp the edge of the bin around the outside of the
lid), thin white paper for wrapping the garlic bread or sub sandwich halves,
white lunch bags to put it all in. These filled orders would also go on top of
the oven to keep warm for deliveries/pickups.

Orders were kept on the side of
the pizza oven so that the pizza cutter could refer to them as well. It took
deft timing to make sure a sub/spag order was ready right when an accompanying
pizza order was ready.